In New Orleans, King Cake Is a Way to Make Joy
The colorful cake is more than a dessert — it’s the flavor of the city. And a diverse community of bakers are adapting the Carnival specialty to their own tastes.

This king cake, from the chef Dominick Lee, has a caramelized apple filling.
By KAYLA STEWART

Milk Companies Look West, Pressuring Northeast Dairy Farmers
Organic milk has been a lifeline for small farms in Maine and other New England states. Now those farms are facing trouble as milk processors look to huge dairies in Western states.
By MURRAY CARPENTER

Earthy Mushrooms, Bold Peppers
Start 2022 with big flavors.
By KRYSTEN CHAMBROT

Chicken Soup for the Weary Soul
After another difficult year, finding joyful moments in cooking can feel impossible. But for our columnist Eric Kim, it’s a worthy resolution for the new year.

This simple golden elixir, a real panacea for life’s ailments, starts with the leftover carcass of a roasted chicken.
By Eric Kim

EAT
This Cake Is a Taste of a Vanishing New York
Dorie Greenspan’s poppy-seed cake is a call back to her childhood and shops that are mostly gone.

By DORIE GREENSPAN

A GOOD APPETITE
Crisp-Edged Tofu Straight From Your Oven
A coating of cornstarch and oil plus a long stint in a hot oven mimics the deep fryer for this tofu sheet-pan dinner.

The cornstarch draws out moisture, resulting in a crunchy, crispy tofu without frying.
By MELISSA CLARK

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THE POUR
No-Sweat Answers to Some Basic Wine Questions
Don’t let fussy protocol interfere with the pleasure of enjoying a bottle. Best practices can help, but they should never inhibit.
“The first and most important thing to know about drinking wine is this: There are no rules.”
By Eric Asimov